I love Indian curry and this Crockpot Indian Chicken Curry is super simple to make and tastes great! The spices blend great with the flavor of the vegetables, and the chicken adds some extra protein. You can make this without chicken and just have it be vegetables if you’d like, it will still taste great!
This meal is great for busy weeknights or times you don’t want to think about dinner. This is also a tasty way to incorporate vegetables and protein into your diet without spending hours on a meal. Just throw everything in the crockpot and let it do all the work. You could even use a Crockpot liner to speed up the process of cleaning up. I love to serve this over rice or cauliflower rice, but if you want to just eat it on its own, it tastes great that way too.
What you need to make Crockpot Indian Chicken Curry:
Serves 4
- 1 chicken breast
- 3 chopped mini bell peppers
- 1 small yellow onion diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp red curry powder
- 1/2 tsp garam masala
- 1 tsp garlic powder
- 1 can coconut milk
- 1 cup chicken stock or vegetable stock
- 1 1/2 cups baby carrots
- 1 cup frozen peas
Instructions
- Add everything to the crock pot.
- Then cook on low in the crock pot for about 4 hours.
- Remove the chicken breast from the mixture and shredded it.
- Served over rice or cauliflower rice or eaten on its own.
Crockpot chicken coconut curry
Ingredients
- 1 chicken breast
- 3 chopped mini bell peppers
- 1 small yellow onion diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp red curry powder
- 1/2 tsp garam masala
- 1 tsp garlic powder
- 1 can coconut milk
- 1 cup chicken stock or vegetable stock
- 1 1/2 cups baby carrots
- 1 cup frozen peas
Instructions
- Add everything to the crock pot.
- Then cook on low in the crock pot for about 4 hours.
- Remove the chicken breast from the mixture and shredded it.
- Served over rice or cauliflower rice or eaten on its own.
Here are some additional curry recipes: